Whole-Grain Crab Cakes

I’ve gotten some positive feedback on the recipes I posted last week, so it seems like a good idea to start sharing some more! I’ll try to put up a new one every Saturday morning… Let’s call it the “Recipe For The Weekend” series. Or if you prefer, “Recipe For the Win!”

Earlier this week I had a hankerin’ for some healthy crab cakes. I found a few recipes online — here’s my slightly-adapted version. I used a pound of canned Blue Crab that I got at Costco for $14. Delicious!

(Sadly, I forgot to snap a photo. The “crab cake” pictured above is clearly not mine!)

5 from 2 votes

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Whole-Grain Crab Cakes

Using whole wheat bread to make the breadcrumbs turns these into a hearty, satisfying dish - while the Greek Yogurt helps keep them from drying out.

Course Appetizer, Main Course, Side Dish

Cuisine American

Prep Time5minutes

Cook Time10minutes

Total Time15minutes

Servings4people

Calories258kcal

Ingredients

1poundcrab meatdrained and rinsed (don’t use the imitation stuff; it’s loaded with sugar and fillers)

thanks for the healthy version! As a sauce for crabcakes I used to just mix the mustard I used for the crabcake and added mayo…yogurt and the grainy mustard should have the same effect. I sometimes add a little horseradish to it as well but I’m sure you found out a little bit goeas a long way